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Spiced Ivy Gourd

Serves 4 as a side dish


  • 12 oz ivy gourd, tips discarded & sliced lengthwise
  • 1.5 tbsp mustard oil
  • 3/4 tsp fenugreek seeds
  • 2 green chilies, slitted
  • 1/4 tsp turmeric powder
  • 1 large garlic, minced
  • 1/4 tsp salt


  1. Heat a medium large kadhai/wok on high. Add mustard oil and allow to smoke a little before turning down the heat to medium.
  2. Add fenugreek seeds, green chilies and turmeric powder. Stir and cook for 30 seconds before adding sliced ivy gourd.
  3. Turn the heat up to medium high and stir fry the gourds until it begins to blister. This should take a few minutes.
  4. Add salt and minced garlic, give it a stir, lower the heat and cover to soften the gourd. Stir in between as well.
  5. After a few minutes, check whether the gourds have soften or fully cooked.
  6. Serve immediately with a serving of dal, pickles, yogurt and salad.


Spiced Ivy Gourd | @KiranTarun http://kirantarun.com/food
There’s a ton of benefits eating ivy gourds, fenugreek seeds, mustard oil and turmeric. A simple google search yields a lot more information.

Ciao and see you next week!

Have you tried ivy gourds before? Or fenugreek seeds for that matter?